4. In a clean wok, cook sugar and water till syrupy and thick. Add fried sweet potato rings , turn off heat and keep storing till all potato rings are well coated with syrup and eventually crystalized. (Do not use high heat) . Dish and arrange on serving plate.

1. Rinse and peel the sweet potatoes , cut into thick slices . Steam over high heat for 20 minutes until cooked and soft . Remove and keep aside .

2. Pound the steamed sweet potatoes and the rest of ingredients into a fruit blender until finely paste and smooth .

3. Divide the sweet potatoes paste into 4 portions( mine was 2 portions only ) , knead and form into cylinder shapes separately , then put them on a greased heatproof platter . Steam in the pre-heated steamer over high heat for approximately 45 minutes . Remove .

4. Leave the steamed sweet potato dough to cool . Chill in the fridge for 2 days until harden . Remove , cut into thinly slices and basked dry under the hot sun for 2 days （ I basked dry by using oven at 100c for 9 ~ 10 hours or until dry ） . Lastly , deep-fry into hot oil at low heat until crispy . Serve.

1. Add gula melaka, granulated sugar , knotted pandan leaves and 100ml water in a pot and heat until the gula melaka has melted. Turn off heat and set aside.

2. Sieve through the gula melaka syrup in a clean container and top up with more water to yield a final volume to 500ml of diluted syrup.

3. In another bowl , add in rice flour, tapioca flour and alkaline water. Mix evenly and strain the mixture over a pot to remove any lumps.Cook flour mixture on low fire till slightly thickened. 4. Steam the small cups at high heat for 5 minutes . Pour the mixture into cups until three-quartess full .Steam on low heat for 15 minutes or until the batter turned a dark brown and has completely set .Remove from steamer immediately and set aside to cool .

5. While waiting for the teacups to cool down , steam the grated coconut and pandan leaves with pinch of salt for 5 mins.

6. When the kuih kosui has cooled down, remove from teacup moulds by running the sides carefully with a small knife. Serve with fresh grated coconut .